Chickpea Tofu Salad (Tohu Thoke or Shan Tofu Salad)

Name: Chickpea Tofu Salad (Tohu Thoke or Shan Tofu Salad)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 personnes
Ingredients: 1 cup chickpea flour; 3 cups water; a pinch of salt; a pinch of turmeric; 8 fresh Kaffir lime leaves; 2 tablespoons toasted sesame seeds; 2 shallots; 4 tablespoons vegetable oil; 4 tablespoons chickpea flour; 4 tablespoons dried shrimp powder; 1 teaspoon minced garlic; 2 teaspoons soy sauce; 2 tablespoons rice vinegar; 1 teaspoon chili flakes; Baking pan

User Reviews

3.5

6 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 personnes
Course
Salad, Appetizer
Cuisine
Asian, Burmese

Chickpea Tofu Salad (Tohu Thoke or Shan Tofu Salad)

Heidi Matthews

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Chickpea tofu salad (tohu thoke) is a traditional Burmese salad that is prepared with chickpea-based tofu and a pungent and aromatic dressing.

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Ingredients

Servings

1 cup chickpea flour
3 cups water , divided in 2
a pinch of salt
a pinch of turmeric
8 fresh Kaffir lime leaves (or 1 large bunch chopped cilantro)
2 tablespoons toasted sesame seeds
2 shallots
4 tablespoons vegetable oil

For the dressing

4 tablespoons chickpea flour , toasted
4 tablespoons dried shrimp powder (optional)
1 teaspoon minced garlic
2 teaspoons soy sauce
2 tablespoons rice vinegar
1 teaspoon chili flakes (optional)

Equipment

Baking pan (8 x 8 inches / 20 x 20 cm)

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Instructions

Toast the chickpea flour in a pan on medium-high heat for about 2 minutes. Set aside.
Add 1½ cup (350 ml) of water, a pinch of salt and a pinch of turmeric, and stir until all the flour dissolves.
Add another 1½ cup (350 ml) of hot water. Put the pan back on the stove on very low heat and whisk for about 10 minutes. The batter will eventually turn glossy and smooth.
Grease an 8x8 inches (20x20 cm) baking pan with vegetable oil. Spread the batter in the pan and let it cool down for at least 30 minutes.
Thinly slice the shallots. Heat the vegetable oil in a pan. Fry the shallots for about 4 minutes.
Dice the tofu in ½ inch (1 cm) squares. Divide among four wide bowls.
Strip out the central vein of each lime leaf, then stack them, roll them up and slice thinly.
Distribute the chiffonade among the bowls of chickpea tofu. Sprinkle the toasted sesame seeds.
Mix together the dressing ingredients with the fried shallots and oil in a small bowl, whisking to blend well. Distribute the dressing over each serving, then toss gently to coat the tofu with dressing. Serve at room temperature.